For the Dressing

1. In a small food processor add olive oil, parsley, sour cream or yogurt, water, mustard, garlic, and pulse until blended, stir in salt and pepper to taste.
2. Pour dressing into a small serving dish. 

For the Salad

1. Divide salad green on to 4 salad serving plates or bowls. 
2. Slice crispy chicken tenders cross-wise into bite-sized pieces and arrange on salad greens.
3. Crumble crisped bacon and arrange next to chicken tender bites. 
4. Divide and arrange on each plate/bowl remaining ingredients, grapes, pecans, crumbled cheese, cucumbers, tomatoes, and avacados. 
5. Add half a lemon to each serving for squeezing a little bit of citrus for contrast in flavors. 
6. Serve immediately with dressing on the side.